Potato Salad Is 10x More Flavorful When You Give It A German Twist

From creamy, mayo-based styles to old-fashioned recipes with hard-boiled eggs, there are so many ways to enjoy potato salad. One of the best things about this spud-centric dish is its versatility. One simple addition can completely ramp up your next batch. If you're in need of ideas for the perfect potato salad mix-in, look no further than the tangy, fermented, and unexpectedly dynamic jar of sauerkraut. Its acidic bite adds much-needed brightness while also giving it a savory depth. Plus, this pairing is not entirely unexpected. After all, potato salad is a common German side, and sauerkraut is a staple within the country. It only makes sense that these two should come together. 

You can add sauerkraut to just about any version of potato salad, including a classic mayo-based recipe or the vinegar and bacon-based German style. It doesn't take a ton of prep work to incorporate the fermented cabbage, either. Since sauerkraut usually features shredded cabbage, it blends perfectly with your other ingredients. All you need to do is scoop the sauerkraut into your dressed potato salad, mix, and enjoy. As for amounts, that partly depends on how much of a sauerkraut taste you like. You can start by adding about ¾ cup of sauerkraut to 2 pounds of potatoes. Adjust amounts based on taste and preference. It can really be as simple as that. Of course, if you want to get more advanced with your sauerkraut addition, you absolutely can.

The scoop-and-stir method is a great place to start, but there are a few adjustments to make if you want to ensure the best possible batch of potato salad. For instance, if you're averse to wet or runny potato salad, you can always drain your sauerkraut before mixing it in with your other ingredients. Reserve a few tablespoons of brine to mix in if you still want some of that flavor. This way, you can control the amount added to ensure the best consistency for your salad. If you want more finely chopped sauerkraut, remove it from its container and cut it into smaller pieces so it more fully incorporates into your salad.

There are a few extra ingredients you can incorporate to further complement the flavor of your fermented cabbage. Adding some mustard, especially the stone-ground or deli kind, can bring an astringent, spicy taste that plays well with the tanginess of sauerkraut (and is somewhat reminiscent of a good sauerkraut- and mustard-topped bratwurst). A spoonful of bacon jam can also be the perfect mix-in for your batch. It adds both sweetness and a savory, meaty flavor that contrasts beautifully with your salty, tangy sauerkraut. If you want to get really creative, you could add a bit of corned beef or pastrami for a deli-themed potato salad. Both of these work beautifully, just chop your meat into small pieces so you get a bite in every spoonful.